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Broccoli and Cheddar Quiche with a Brown Rice Crust

[heart_this] · Dec 2, 2009 · 47 Comments

Broccoli and Cheddar Quiche with a Brown Rice Crust

With some of the heavier meals that I have been having recently I was looking for something lighter for breakfasts this week. When I am looking for lighter breakfasts, egg casseroles often some to mind and this time I was thinking of something more along the lines of a quiche. Broccoli is another one of my favorite green vegetables available during the winter and I had been wanting to use it in something so I decided that a broccoli quiche was the way to go. Of course the natural combo of broccoli and cheese came to mind and I was immediatly thinking about broccoli and cheddar soups and broccoli and cheddar gratins and why not a broccoli and cheddar quiche? Although I really enjoy nice and light and flaky all butter pastry crusts with my quiche, this time I decided to go with another really nice crust, a brown rice crust. The brown rice crust is essentially just some cooked brown rice along with some cheese and an egg for binders. The brown rice crust is bre-baked for a bit and then it gets a little crispy when it bakes with the filling in it and it holds together quite nicely. One of the things that I really like about breakfasts like quiches is that they keep well in the fridge and the leftovers just need a few minutes in the microwave and you have a warm and tasty breakfast suitable for a busy work day morning.
Note: I used a nice sharp and strong cheddar cheese in this recipe and if you are using a milder one you may want to double the amount that you use.

Broccoli and Cheddar Quiche with a Brown Rice Crust

Broccoli and Cheddar Quiche with a Brown Rice Crust

Cook Time: 45 minutes Total Time: 45 minutes Servings: 6
ingredients
  • 2 cups cooked brown rice
  • 1/4 cup cheddar cheese (finely grated)
  • 1 egg
  • 4 eggs
  • 1 cup milk
  • 2 cups broccoli (cut into bite sized pieces and blanched)
  • 1 cup sharp cheddar cheese (grated)
  • 4 green onions (sliced)
  • 1 pinch nutmeg (optional)
  • salt and pepper to taste
directions
  1. Mix the rice, cheese and egg in a bowl.
  2. Press the rice mixture into a pie plate, about 1/4 inch thick.
  3. Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
  4. Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper.
  5. Pour the egg mixture into the pie crust.
  6. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
Similar Recipes:
Cheesy Broccoli Quinoa
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Cheesy Broccoli Rice
Broccoli Gratin
Broccoli and Cheddar Soup
Cheesy Zucchini Quinoa
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Breakfast, Egg, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Asha @ FSK says

    December 2, 2009 at 3:29 am

    That's creative!! I have to try the brown rice crust!!

    Reply
  2. Rosa's Yummy Yums says

    December 2, 2009 at 3:42 am

    A lovely combo! Yummy!

    Cheers,

    Rosa

    Reply
  3. Jaime says

    December 2, 2009 at 4:29 am

    I love a good quiche!

    Reply
  4. screwdestiny says

    December 2, 2009 at 5:31 am

    Ooh, all that broccoli looks so delicious.

    Reply
  5. Victor says

    December 2, 2009 at 6:13 am

    Kevin, this is incredible using rice as a crust, I would have of that in a million of years.

    Very creative!

    Reply
  6. Andy Tan says

    December 2, 2009 at 8:22 am

    I love broccoli too! this Y.U.M.M.Y!!

    Reply
  7. Kathryn says

    December 2, 2009 at 8:22 am

    This sounds yummy and I am going to try it sometime. Thanks for sharing it!

    Reply
  8. HoneyB says

    December 2, 2009 at 9:47 am

    I like the rice in this dish…looks really yummy!

    Reply
  9. ♥peachkins♥ says

    December 2, 2009 at 10:38 am

    great flavor combination!

    Reply
  10. Joanne says

    December 2, 2009 at 11:15 am

    Broccoli, cheddar and eggs are my favorite omelet combination so I KNOW I would love this. Such a classic!

    Reply
  11. Theresa says

    December 2, 2009 at 12:04 pm

    What a great crust idea and great for breakfast too.

    Reply
  12. kitten kitchen says

    December 2, 2009 at 12:13 pm

    Mmm this looks yummy. Thanks for the recipe!

    Reply
  13. OK Chick says

    December 2, 2009 at 1:03 pm

    This looks great. I will try this very soon. I have broccoli right now.

    Reply
  14. Jamie says

    December 2, 2009 at 2:28 pm

    I love broccoli cheddar quiches. Using brown rice for the crust is very creative, my gluten intolerant friends will love this. When I make my broccoli cheddar quiches I like to add sliced tomatoes on top before baking.

    Reply
  15. Dawn says

    December 2, 2009 at 3:05 pm

    very clever using the brown rice.

    Reply
  16. Pam says

    December 2, 2009 at 4:02 pm

    I luv it…simple, but elegant!

    Enjoy!

    Reply
  17. Becky says

    December 2, 2009 at 4:07 pm

    I have tried your brown rice crust and it is delicious, let me tell you. such a healthful alternative to a butter crust.

    Reply
  18. Pam says

    December 2, 2009 at 4:17 pm

    I have always wanted to try a rice crust.

    Reply
  19. Jenny says

    December 2, 2009 at 4:59 pm

    This sounds really perfect for a GF diet. I am going to share this recipe with some friends! It's fun to find something different to make! Dinner tomorrow night at our house! woo hoo!

    Reply
  20. Dafne says

    December 2, 2009 at 5:29 pm

    HUn!!! sounds wonderful … I make tonight for dinner

    Reply
  21. Entertaining by Evie says

    December 2, 2009 at 7:20 pm

    Good call on the brown rice crust. Shredded potatoes make for a nice crust, too. This looks devine!

    Reply
  22. Tyler says

    December 2, 2009 at 8:20 pm

    Quiche is such a great cold weather comfort food. I love the idea of a brown rice crust!!!

    Reply
  23. Kerstin says

    December 2, 2009 at 8:29 pm

    I love how much broccoli you packed in! Looks like the perfect quiche 🙂

    Reply
  24. Maria says

    December 2, 2009 at 9:37 pm

    Love the alternative crust! Will definitely have to try ti some time.

    Reply
  25. Anonymous says

    December 3, 2009 at 11:08 am

    This looks gorgeous. I can't wait to try it.

    Reply
  26. virginia bed and breakfast | victorian inn bed and breakfast | Romantic bed and breakfasts says

    December 3, 2009 at 12:11 pm

    What a great, thrifty idea. I wish I'd seen this before I ate up my leftover risotto (cooked in a mushroom broth) – I think this would have worked well for this, too.

    By the way, I love that your blog features a lot of "everyday" cooking. Some of the other food blogs tend to use more expensive ingredients or complicated recipes. I like that yours has a lot of quick-and-easy pantry-type recipes that are quick after work.

    Regards,

    Reply
  27. Bellini Valli says

    December 3, 2009 at 12:51 pm

    I love the brown rice crust here Kevin. This sounds so delocious!

    Reply
  28. NikiTheo says

    December 3, 2009 at 1:56 pm

    Awesome! I've been thinking about using some quinoa as a crust for a tart or something lately, but wasn't sure how to get the crust to be nice and crusty… This is a great help! And your filling is awesomely delicious looking! Can't wait to try it!

    Reply
  29. Jennifer says

    December 3, 2009 at 10:35 pm

    I'm eager to try this crust…great idea!

    Reply
  30. Anonymous says

    December 4, 2009 at 4:14 pm

    Now…that LOOKS GREAT!

    Reply
  31. Jacqueline says

    December 4, 2009 at 5:58 pm

    That looks lovely Kevin! Just what I want just now 🙂

    Reply
  32. Rabbittrick says

    December 6, 2009 at 3:14 am

    Amazing! My mom's been into brown rice recently to cut down on her cholesterol, and we'd been getting sick of eating brown rice salad.

    Thanks for sharing! Great way of expanding the recipe list =)

    Reply
  33. Portia Lynch says

    December 16, 2009 at 11:53 pm

    This went together really easy. I added some mushrooms and topped it with tomato slices because I had them, and used yellow onion instead of green just for personal preference. I ended up using just one 12-inch skilled for the whole thing, sauteed the mushrooms and onions in a little olive oil, then added a few tablespoons of water to the pan(after removing the mushrooms, but I left in the onions because I like them soft) and popped the broccoli in to blanch for a couple of minutes, transferred it, drained, to a platter, wiped out the pan, and assembled the crust in that same pan which is oven-proof, filled, and back in the oven for the last 30-35 minutes. I used a basmati brown rice that is nice nutty/chewy, for the crust. This will be great for breakfast in the morning too!

    Reply
  34. eatme_delicious says

    December 22, 2009 at 1:06 am

    Looks like a perfect breakfast Kevin! Love the brown rice crust.

    Reply
  35. Anonymous says

    December 26, 2009 at 1:35 pm

    I made this for Christmas morning. Mom is a diabetic and is really great about watching her carb intake so the brown rice crust gave a nice alternative. I cooked the brown rice the night before. It was pretty good. There was a ton of broccoli to fit in, but amazingly enough, it fit! I like the idea of adding mushrooms &/or tomatoes that others tried and commented about. I'll have to try that next time.

    Reply
  36. ian says

    July 27, 2010 at 2:22 am

    I had some problems with this recipe. The crust needed to cook for 12 minutes (rather than 5-7) before it began to brown; then the broccoli didn't fit in a standard pie shell even after I poured off about a third of a cup of the milk (did you use deep dish)? Also I caramelized a yellow onion and minced it with some red pepper flakes for flavor. Overall the result was good but still somewhat underspiced and it didn't firm properly in the center when the edges were completely done. Good ideas, but needs tweaking.

    Reply
  37. Kevin says

    July 30, 2010 at 11:33 pm

    ian: How thick did you make the brown rice crust? A thicker crust would both need more time to cook and have less room for filling. It should really only be 1/4 inch thick at most. That being said, with the 2 cups of broccoli it is really piled in there with some of it peaking out above the quiche and it gets nicely roasted and it is packed with flavour. I like to use a pretty strong cheddar cheese in dishes like this so that I can cut back on the amount but the cheddar and broccoli should be the dominant flavours. I like your addition of the red pepper flakes!

    Reply
  38. Melissa says

    January 14, 2011 at 2:04 am

    I was looking around on your blog (which I love, by the way) for a quick recipe for dinner and came across this. I wasn't totally sold on the brown rice crust coming out well, but it turned out great! I love regular quiche, but this was awesome and so much healthier. Thanks!

    Reply
  39. BETHANY says

    March 6, 2012 at 4:25 am

    I made this tonight and will definitely make it again. My only problem was that it took 50 minutes to set in the middle, so next time I'll plan for that or just use less milk. The nutmeg was fine, but I think a dash of cayenne would be a good substitute. Thanks for the recipe!

    Reply
  40. Kevin says

    March 8, 2012 at 11:28 am

    BETHANY: Glad that you enjoyed it! 50 minutes is definitely too long, it should only take about 30 minutes… The cayenne would work well in this quiche! I always like a bit of heat! 🙂

    Reply
  41. BETHANY says

    May 22, 2012 at 4:47 am

    Kevin – I've made it a few times now and it always takes 50 minutes. The middle is completely unset at 30 minutes. I just plan for the extended cooking time now, so it's all good. 🙂 I've also discovered that I like using pepperjack instead of cheddar. Delicious!

    Reply
  42. Anonymous says

    January 13, 2013 at 9:39 pm

    Hi Kevin! Made this quiche the other night and it was ah-mazing! Love the idea of using rice in place of a crust. We had enough leftovers for breakfast the next 2 days as well. Thanks for sharing your great recipes!

    Reply
  43. Jannel James says

    February 8, 2013 at 12:17 am

    This was delicious! I will make this again.

    Reply
  44. Dollface and Cookie says

    April 13, 2013 at 9:14 pm

    it turned out great!!! I did sub the cheese in the rice crust with swiss and added chopped bacon. Very delicious and thank you for sharing the recipe.

    Reply
  45. Maura Grace says

    April 15, 2013 at 12:56 am

    This was a delicious! I love the rice crust, especially being on a gf diet. Any idea what the calorie/fat count is per serving?

    Reply
  46. Sharon Yeudall says

    July 7, 2014 at 6:52 am

    Very good idea.Nice change , potato also works for a crust too.

    Reply
  47. Brittany Lewis says

    September 17, 2014 at 1:38 am

    I love the idea of using milk, my quiches normally turn out too dry, but 1 c milk was way too much and after 35 mins my quiche was a goopy mess in the center. I covered the edges (which were tough and brown) with foil and put it in for another 15 mins to let the milk evaporate and then it was fine and everything was nice and moist. next time i'll only do 1/2 c or 3/4 c milk. Thanks for the recipe!

    Reply

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